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Apple and Blackberry Tart

ingredients

serves 6
4 oz (100 g) shortcrust pastry
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, separated
1/4 cup (50 g) 2 oz brown sugar
25 g (1 oz) sultanas (golden raisins)
8 oz (225 g) blackberries, or 200 g (7 oz) can blackberries, drained
1/2 level tsp (2.5 ml) ground cinnamon

method

1. Roll out the pastry and use to line a 20.5 cm (8 inch) flan ring. Arrange the apples in the flan case.

2. Melt the butter, remove from heat and cool. Beat in the egg yolk and add the sugar, sultanas, blackberries, cinnamon and butter. Mix well together and place in the flan case.

3. Bake in the oven at 200°C (400°F) mark 6 for 30-35 minutes. Allow to cool.

4. Whip the fresh cream until softly stiff. Whip the egg white until stiff and fold into the fresh cream. Pile on top of tart and serve.

What did you think?

14 people have helped to review this recipe. Thankyou!

Flooded with juice
posted by Karlos Embarayko @ 06:42AM, 8/19/10
I'm not sure what I did wrong, but as it baked it was flooded with juice. It was just a very soggy mess in the end. I did have huge blackberries, maybe that was the problem ? Rather embarrassing serving this flooded tart to the family !
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